Friday, March 9, 2012

Southwestern Barley Mushroom Burger

Have you seen the article making its way around the Internet about the "pink slime" found in much of the nations ground beef? If not, you can read it here.



I am so glad my kids are now vegetarian so I don't have to worry about things like pink slime. Lord knows kids give you enough worry so one less thing is a good thing!

These burgers are free of any sort of nutritionally questionable  ingredients but are full of flavor.  

I am not sure what got me thinking about barley burgers- I have never had one nor had I ever really even heard of one.  But, like most times I feel I have an original recipe idea I take to the Internet only to fin someone else already had the same idea! I found lots of barley burgers that looked great.  This one in particular  grabbed my attention an it served as the inspiration for my recipe.

The burger was quite good, held together well and had a nice kick to it. If you prefer less spice you can modify or omit the jalapeño peppers.

I ate mine on a toasted roll with some lettuce, red onion and cilantro leaves.  I did add a little bit of ketchup and some spicy brown mustard.  All in all, pretty good! If I had had any avocados in the house I would have topped the burger with a slice or two.  Next time.

Southwestern Barley Mushroom Burger

5 oz shitake mushrooms, coarsely chopped
1 small onion, chopped
3 cloves garlic, minced
2 jalapeño peppers, chopped fine
1 potato, peeled, boiled and mashed
2 tbsp tomato paste
1/4 cup cilantro chopped
1 cup cooked barley
3 tbsp olive oil, divided
Salt and pepper to taste

Preheat oven to 375 degrees.

In a skillet over medium heat add one tablespoon of olive oil.  Add the garlic and onion and saute until. onion starts to soften. Add the mushrooms and jalapeño peppers, salt and pepper.  Cook until the mushrooms are tender and release their juices then add the cilantro. Cook a bit longer until the cilantro is nicely wilted into the mixture. Remove from heat and allow to cool until it is not too hot to touch.

In a bowl,  combine the mushroom mixture, barley, potato and tomato paste. Re-season with salt and pepper as desired. Mix all ingredients together using either a spoon or your hands  until very well incorporated.

Form into patties (I made four rather large patties, you could make six smaller ones).

In a large oven safe skillet, heat the other two tablespoons of olive oil over medium heat.  When hot, place the patties in the skillet and cook on each side for 3-5 minutes or until nicely browned on each side.

Place the hot pan into the oven and bake the patties for 12-15 minutes until heated through and firm.

Serve immediately.


2 comments:

  1. I think i saw the pink slime a year to two ago so I'm a little surprised how slow it has been to make the rounds. Pink slime is a tiny example of all the things we do not know about our food.

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    1. Yes, I remember the article centered around chicken nuggets and pink slime- gross!!! I agree, there is so much we do not know about how our food is processed before hitting the store shelves. I am a firm believer that we need labeling so that we can make informed choices about what we put into our bodies! There is a pink slime petition floating around out there- I signed it!

      http://www.change.org/petitions/tell-usda-to-stop-using-pink-slime-in-school-food

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